Summer Tomato Basil Pasta
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Print this recipe Created by Jenny
Sunday, 06 January 2008
Description

This deliciously light summer pasta is full of the fresh flavors of tomato, mozzarella, and basil.

Ingredients

At a glance
Serves
4
  • 2 ½ cups dried penne
  • 1 pound plum tomatoes
  • 10 ounce mozzarella, drained
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • grated zest and juice of 1 lemon
  • 15 fresh basil leaves, shredded
  • salt and freshly ground pepper
  • fresh basil leaves to garnish

Methods/steps

  1. Cook the pasta in boiling salted water, according to package instructions until al dente
  2. Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes. Slice the mozzarella into similar-size pieces.
  3. Mix together the olive oil, balsamic vinegar, grated lemon zest, 1 tablespoon of the lemon juice, and the shredded basil. Season with salt and pepper.
  4. Add the tomatoes and mozzarella and set aside until the pasta is finished cooking.
  5. Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.

Additional Tips

Use buffalo-milk mozzarella if you can--the flavor is noticeably better.

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